Sweet and Spicy Glazed Pork Chops with Ginger Rice and Roasted Broccoli

This recipe brings together a perfect balance of sweet and spicy flavors. Juicy pork chops are glazed with a quick hoisin-sriracha sauce that caramelizes beautifully in the pan. On the side, fluffy jasmine rice is infused with fresh ginger and broccoli florets are roasted until tender with crispy edges.

It’s a complete meal that’s both satisfying and easy to prepare. The glaze adds a sticky, flavorful coating to the pork, while the ginger rice and roasted broccoli round out the plate with aromatic and earthy notes. Perfect for a busy weeknight when you want something delicious without too much fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to upper position and preheat oven to 450°F. Wash and dry all produce. Peel ginger, then mince or grate until you have 1 tablespoon. Cut broccoli into bite-sized pieces.
2. Heat a large drizzle of oil in a medium, lidded pot over medium-high heat. Add ginger and cook, tossing, until fragrant, 2-3 minutes. Add rice, 1¾ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, about 15 minutes. Keep covered until ready to serve.
3. Meanwhile, toss broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast, tossing halfway through, until browned and tender, about 20 minutes.
4. In a small bowl, combine hoisin, sriracha, ½ teaspoon sugar and 3 tablespoons water. Pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.
5. Add glaze to pan and bring to a gentle simmer. Cook, spooning glaze over pork, until coated, about 30 seconds. Season with salt and pepper. Turn off heat.
6. Fluff rice with a fork and stir in 1 tablespoon butter; season with salt and pepper. Divide rice and broccoli between plates. Top rice with pork and any remaining glaze.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice, but adjust the cooking time and water ratio according to package instructions.

Can I make this recipe gluten-free?

Hoisin sauce typically contains wheat, so use a gluten-free hoisin or tamari-based alternative to make it gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet until warmed through.